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Dessert

Crullers or Fried Cakes

Fried cakes made from a sweet dough of sugar, sour milk, eggs, butter, spices, and baking soda, fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Crullers or Fried Cakes

Ingredients

Directions

Make the dough

  1. In a bowl, mix sugar, sour milk, eggs, melted butter, grated nutmeg, cinnamon, salt, and baking soda.

  2. Stir until the mixture is a little stiffer than biscuit dough.

  3. Roll out the dough to ¼ inch thick and cut with a fried‑cake cutter, making a hole in the center.

Fry

  1. Fry the cut dough in hot lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and richness to the dough, helping it hold its cut shape.
Baking soda
Reacts with the sour milk to produce gas, lightening the dough as it fries.
Sour milk
Its acidity activates the baking soda and adds tang and tenderness.
Sugar
Adds sweetness and helps the cakes brown golden in the hot lard.
Melted butter
Adds fat for tenderness and a richer flavor in the dough.

The step that matters

Fry the cut dough in hot lard until golden brown. If the lard is not hot enough, the cakes absorb more fat and turn greasy and heavy instead of crisping. Hot fat seals the surface quickly, so the cakes puff and brown evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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